|Giambotta Italian Summer Stew|
Sometimes you just have to make Giambotta. The name conjures up memories of walking up the stairs to my grandmother's apartment in the summer and smelling everyone's version of Giambotta.
Everyone one who lived in her house, that was divided up into 5 apartments, was from Italy. They all had their special way of making this dish: some heavy with garlic, some all vegetables, some with beans, some with meat. It all depended on what region of Italy you were from, and what vegetables were ripe in your garden.
Here is my version of Giambotta. I made mine with cannelloni beans in order to make it a complete vegetarian meal. I also make it with sausage because my father's family are sausage manufactures so sausage usually finds it way it every dish on occasion.
This recipe is truly a guide I invite you to discover your own Giambotta with whatever vegetables or leftover meat you have... experiment and enjoy you really can't make a mistake with this dish.
Giambotta: Italian Summer Stew
by Diane Balch
Preparation Time: 30 minutes Serves: 6 - 8
Extra virgin olive oil about 1/2 cup
1 onion chopped
3 cloves of garlic minced
1 red pepper chopped
1 zucchini chopped
1 eggplant chopped
1/2 cup of dry white wine
1/4 cup fresh basil chopped
1/8 cup of fresh Italian parsley chopped
1 can with liquid of cannelloni beans 14.5 ounces
1 can with liquid of diced tomatoes 14 ounces or two fresh tomatoes chopped
optional: Chopped Italian sausage spicy is best
1) If you are including sausage sauté it in a large skillet and remove it to a large bowl. Pour the white wine over the brown that is left from cooking the sausage and turn it to high. Scrape the brown and reduce the wine until it is syrupy. This is called "deglazing." You get a lot of good flavor from the meat this way. Pour the liquid over the sitting sausage.
2) Heat the skillet on medium high and add 1 tablespoon of olive oil at a time as needed to sauté the vegetables. Cook them in this order hardest to softest, most flavorful to least: onions, garlic, peppers, zucchini, and then the eggplant.
Salt each vegetable as you cook it, and remove it from the skillet (add it to the sausage bowl) so you have room to brown each vegetable. Note on eggplant: the longer thinner ones have less seeds, and it is best not to salt eggplant until it browns or it will give off too much liquid. If you are not using meat now is the time to add the wine and deglaze the pan. Leave the reduced wine in the skillet.
3) After you have cooked all of the vegetable return them to the skillet. Pour in beans, and tomatoes. Stir and cook on low heat. Add basil and parsley last. Taste and then add some salt and pepper. It is nice to let this sit for a hour or two before serving but it is not necessary.
Serve with rustic Italian bread or over polenta for a gluten free alternative.
Giambotta, vegetable stew, sausage, Italian recipe, eggplant, summer vegetables http://verygoodrecipes.com/italia
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